Ingredients

• 1 cup Warm Water 110°F (distilled if available)
• 1 1/4 cups Organic Unbleached White All-Purpose Flour
• 1 tsp Salt
• 1 tsp Sugar
• 1/2-3/4 cup peeled and grated Russet Potato (about 1 medium)

Instructions

1. In a 2-cup measuring cup, mix together water, flour, salt and sugar. Add enough grated potato to make a full 2 cups.
2. Pour the mixture into a wide-mouth glass jar that will hold at least 1 quart. Place cheesecloth over the container and set in a warm place for 24 hours. Stir and cover tightly with plastic wrap. The mixture will become light and foamy in 2-3 days. Stir down each day.
3. Pour fermented starter into a glass jar fitted with a tight lid and place in the refrigerator. In 2-4 days, when a clear liquid collects on top, it is ripened enough for use.
4. When used, replace equal parts water and flour to make up the amount used.